Broccoli and carrot vinaigrette

1 Servings

Ingredients

Quantity Ingredient
1 pounds (approximately) broccoli; cut up
2 Carrots; slices
¼ cup Oil
2 tablespoons Wine or cider vinegar
1 tablespoon Chopped chives; (optional)
1 teaspoon Dried parsley flakes; or 1 tablespoon chopped fresh parsley
1 Clove garlic; minced
½ teaspoon Paprika
Salt and pepper to taste

Directions

This recipe is made ahead of time, and may be considered as a vegetable, salad or side dish. It is ideal to make in the morning of what will be a busy day. It is also suitable for Passover.

Steam broccoi and carrots until crisp temder. Allow to cool. Whisk or beat together the remaining ingredients. Combine and chill. Toss and serve cold.

Serves four to six.

Posted to JEWISH-FOOD digest by BNLImp@... on Feb 17, 1998

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